The white pepper in this soup is a key flavour, and is a great combination with the cheddar. Remember, if you are making a fire at home for a braai, the coals before and after you have cooked are ideal for roasting vegetables for soups and sauces for the next day. We need to start thinking about energy use and waste, not only product.
Wrap whole onions with skin on in foil and roast at 220°C until soft. Once cooked, remove the outer skin, cut the insides into large pieces and place in a pot with butter, thyme and garlic. Cook without colouring. Add 500ml stock and simmer gently until the onion is tender. Remove from the heat an